Grilled green beans with feta, dill and pine nuts

Grilled green beans with feta, dill and pine nuts

By
From
The Art Of The Larder
Photographer
Mike Lusmore

If you are cooking these beans on a barbecue or grill, they can be easier to deal with if you thread them on to a skewer, as they won’t fall through the bars of the grill. Simply push a wooden skewer halfway along a bean, tossed already in the oil and pinch of salt, and fill each skewer up with more beans. When grilled, you can remove the beans from the skewer and add the remaining ingredients, or leave on the skewers to dress and serve.

Ingredients

Quantity Ingredient
400g green beans, trimmed
3 tablespoons extra virgin olive oil
salt
freshly ground black pepper
1/2-1 lemon, juiced, to taste
a small bunch fresh dill, leaves roughly chopped
50g pine nuts, toasted
100g feta cheese, crumbled, (mozzarella is good too)

Method

  1. Preheat a barbecue, grill, griddle pan or heavy frying pan.
  2. Place the green beans in a bowl and toss with 1 tablespoon of the olive oil and a big pinch of salt.
  3. When the grill is hot, arrange the green beans on top and grill for about 3 minutes each side, or until just cooked.
  4. Remove from the heat and transfer to a bowl. Add the lemon juice, chopped dill, remaining olive oil and salt and pepper to taste. Mix well.
  5. Arrange the cooked beans on a big plate and sprinkle with the toasted pine nuts and the feta cheese.
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